Whole Wheat Spaghetti and Clam Sauce

Using white wine and lemon juice instead of clam juice in the sauce gives it a fresh, clean flavor that's often hard to get with canned clams.


4 servings (serving size: about 1 2/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 316
Fat 5.4 g
Satfat 1 g
Protein 18.1 g
Carbohydrate 52.7 g
Cholesterol 44 mg
Iron 16.1 mg
Sodium 523 mg
Caloriesfromfat 15 %
Fiber 8.7 g
Calcium 118 mg


8 ounces uncooked whole wheat spaghetti
2 teaspoons olive oil
1 cup minced onion
4 teaspoons minced garlic
1 (14.5-ounce) can diced tomatoes, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup dry white wine (such as sauvignon blanc or chardonnay)
1 tablespoon fresh lemon juice
1/3 cup minced fresh parsley
2 (10-ounce) cans baby clams, drained


Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat oil in a nonstick skillet over medium heat. Add onion, and sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, salt, and pepper. Cook 3 minutes, stirring often. Add wine and lemon juice; reduce heat, and simmer 3 minutes. Stir in parsley and clams. Combine pasta and sauce, and toss well to coat.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note